Miso butter baked cod with gingery cavolo nero and rainbow carrot rice – recipe

This meal is ideal for impressive, yet straightforward, midweek dining. You use the same pan to cook the rice and vegetables before adding fillets of cod, which are then steamed to perfection. The seasonal vegetables from the Tesco Finest range add a burst of colour to this dish and bring lovely layers of flavour – the rainbow carrots are sweet and vibrant and the cavolo nero, rich and peppery. The Tesco Finest wild cod loins are delicate and flaky, and topped with umami-rich miso butter. The whole thing is infused with sesame and ginger, making this a fragrant winter treat. Prep 30 min Cook 50 min Serves 4 4 Tesco Finest skinless and boneless cod loins70g Tesco Finest West Country butter, softened1 tbsp white miso1 tsp mirin2 tbsp sesame oil3 Tesco Finest echalion shallots, thinly sliced2 garlic cloves, thinly sliced50g piece ginger, peeled and cut into matchsticks100g Tesco Finest cavolo nero, shredded175g Tesco Finest rainbow carrots, trimmed and peeled into strips200g basmati rice 400ml water2 tbsp light soy sauce 2 tbsp sesame seeds, toasted2 spring onions, shreddedLime wedges, to serve Suggested wine pairingTesco Finest Assyrtiko Interactive In a bowl stir together the softened butter, miso and mirin, then set aside. On a hob, heat a lidded, deep oven-proof frying pan and toast the sesame seeds until golden, then set aside. Heat the oven to 200C (180C fan)/390F/gas 6. Add the oil to the pan and fry the shallots over a medium heat for 10 minutes or until softened. Add the garlic and ginger and cook for 4 minutes. Stir in the cavolo nero and cook for 5 minutes. Add the carrots, rice and water, bring to a simmer then pop a lid on and cook over a low heat for 10 minutes. Stir everything together, adding the soy. Pat the cod dry with kitchen paper then spread with the miso butter. Nestle the cod in the rice, cover, then slide into the oven for 8 minutes. Remove and then leave to sit with the lid on for another 10 minutes. Scatter over the toasted sesame seeds and shredded spring onion, serve with wedges of lime to squeeze over. Wine pairing A delicious ripe and floral Greek white with notes of stone fruit, citrus and a lovely minerality typical of Assyrtiko. Assyrtiko generally is a great partner for fish dishes, and the ripe fruit and floral notes will also be a good match for the miso and ginger flavourings. Shop the ingredients for this recipe on Tesco.com and discover how Tesco Finest can make your everyday taste better